Roasted Cauliflower Pasta with Smoky Alfredo Sauce

Don't be mistaken - just because I eat a plant based diet, doesn't mean I don't love to indulge in a creamy + 'cheesy' sauce! This vegan alfredo may be my all time favorite - the touch of smoke just takes it over the top!

If you're new to nutritional yeast - don't be shy! This super healthy, yeast can be found in most any store and is what gives this sauce it's cheesy flavor. It's every vegan's secret weapon for making creamy sauces! (It's also an excellent source of plant based vitamin B-12!)

My favorite way to add smoky flavors to any dish is by using a smoked sea salt, like this one. If you can't find one, you can also use a splash of smoke flavoring, like liquid smoke.

Roasted Cauliflower Pasta with Smoky Oregano Alfredo
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Ingredients for the Pasta
  1. 1 head of cauliflower, stem removed and florets chopped
  2. 1 tbs olive oil
  3. pasta of choice
  4. 1 tbs freshly chopped thyme
  5. salt & pepper to taste
Ingredients for the Sauce
  1. 1/2 cup milk (almond, soy, or vegan creamer)
  2. 1 tbs butter (earth balance)
  3. 2 tbs nutritional yeast
  4. 1 tbs freshly chopped thyme
  5. pinch of smoked salt (or a dash of smoke flavoring)
  1. Preheat oven to 425°F. Toss the chopped cauliflower with olive oil, salt and pepper. Roast until slightly browned, about 20 minutes.
  2. Meanwhile, bring a pot of salted water to a boil. Add pasta and cook according to package directions (~ 8-11 minutes).
  3. While the pasta is cooking, add all the sauce ingredients to a small saucepan and heat over medium heat. If the sauce is too thin, whisk in a tablespoon of flour to thicken it.
  4. Drain the pasta and place in a bowl. Add the cooked cauliflower and sauce, then toss to combine. Serve with a sprinkle of fresh thyme on top.
going home to roost

Roost Tribe content is for members only. All designs and content are copyright Bonnie Christine 2016. Materials are for personal use only; please contact me for commercial use inquiries.

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